| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Soups |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Water |
| 3/4 |
c |
Sugar |
| 1 |
|
Cinnamon stick |
| 1 |
|
Orange; zest of |
| 4 |
c |
Fresh tart cherries; pitted frozen unsweetened, Cherries; if using sweetened reduce sugar to 1/4 cup |
| 1 |
tb |
Arrowroot/cornstarch |
| 1/3 |
c |
Cream |
| 1/2 |
c |
Dry red wine |
INSTRUCTIONS
In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring
to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove
cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a
paste and return to soup, stirring constantly while bringing to a boil.
Reduce heat and simmer 30 minutes until thickened slightly. Mixture will
thicken as is cools. Chill. Before serving, stir in cream and wine. Serve
in champagne or wine glasses to show off color. Garnish with a cinnamon
stick and/or dollop of sour cream or yogurt.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May
26, 1998
A Message from our Provider:
“Forbidden fruits create many jams”